• Kim Campbell

Cauliflower Walnut Tacos

Updated: Apr 23, 2019

Cauliflower and walnuts are definitely an unusual combination, but together they make an amazing taco filling with great texture and flavor. There are so many vegan chefs creating their own interesting cauliflower walnut meat, but the base of this recipe is pretty simple. Try this filling on a variety of dishes: salad toppings, stuffed peppers, pizza, raw collard wraps, Mexican Lasagna, and pasta dishes.


Prep Time: 20 minutes

Cook Time: 20-30 minutes

Yields: 4-6 servings




INGREDIENTS:


8 corn tortillas

1 lb. raw cauliflower, finely ground

1 cup walnuts, finely ground

4 oz mushrooms, finely chopped (optional)

1 onion, finely chopped (optional)

2 tablespoons chili powder

1 teaspoon smoked paprika

½ teaspoon cumin

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon lime juice

Salt and Pepper to taste


Suggested Taco Toppings:

2 cups mixed greens

1 cup olives, sliced

1 cup green or red peppers, diced

½ cup green onions, diced

2 cups corn, frozen or fresh

1 mango, diced


Cilantro –Lime Dressing

1 large ripe avocado, pitted and peeled

2 garlic cloves, peeled

1 jalapeno, seeded

½ cup fresh cilantro leaves

½ cup orange juice

¼ cup of water, or more as needed

2 tablespoons lime juice

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

¼ teaspoon cumin

¼ teaspoon sea salt


DIRECTIONS:

  1. Preheat oven to 400 °F.

  2. Wrap the corn tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds. This will soften the tortillas. Drape each tortilla over two bars of your oven rack and bake for 8-10 minutes. Watch them carefully as they can burn quickly. Remove and set aside.

  3. Place the cauliflower and walnuts into a food processor and process until the cauliflower is well ground looking like rice. Be careful not to puree this mixture. You can also pulse the mushrooms and onions in this step to save on time.

  4. Place the cauliflower mixture, mushrooms and onions, and the remaining spices into a large bowl and mix thoroughly. Place the mixture onto a parchment lined baking sheet and bake for 20-30 minutes or until golden brown. This will depend on how dry you prefer your taco filling.

  5. Place the dressing ingredients into a blender and blend until creamy and smooth.

  6. Fill the tacos with cauliflower-walnut filling and top with your choice of suggested toppings and cilantro-lime dressing.

Kim’s Hints: It’s easy to put together your own Mexican blend of spices so don’t be afraid to venture away from the recipe and substitute the spices for your own personal blend. You can also buy taco seasonings or Mexican spice blends that are very convenient and easy.


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© 2018 by Kim Campbell